Grilled Chicken Nachos

Marinated in lime juice, cumin, paprika and other spices, share these grilled chicken nachos for an appetizer or have them for a snack meal.

When I did my weekend shopping run, I saw bins of avocados, piles of tomatoes and stacks of tortilla chip bags.

They were all on sale.

It was the quantity that made me do a double take. The display was dominating a lot of grocery store real estate.

I couldn’t figure out why this was such a big feature, but then it hit me.

Cinco de Mayo is this Thursday!

People are likely feeling extra festive, which probably means more than usual are craving Mexican food.

Personally, I don’t need a holiday to get in the mood for this cuisine.

I have a constant craving for tacos, burritos and everything in between, so I am never without salsa, black beans and cilantro.

On Saturday I braved the rain and took my cooking outside, umbrella in hand, to make grilled chicken nachos.

Clearly I was inspired by what I saw at the grocery!

How To Make Grilled Chicken Nachos

For these grilled chicken nachos, first I whisk together the marinade. It’s a mix of lime juice, oil, cumin, paprika, onion powder, garlic powder, salt and pepper.

The chicken marinates for an hour.

Then I fire up the grill.

I get the chicken breasts started grilling on one side, and I grill the corn, shucked, right on the grates next to the kitchen.

Once the corn is bright golden yellow with grill marks and the chicken is cooked through, I give them a little time to cool off.

After that I go all in shredding the chicken and slicing the kernels off the ears of corn.

With the components ready, I start layering everything into a cast iron skillet.

I like to pretty evenly layer the chicken, corn, chips and cheese not for looks, but in an attempt to guarantee there will be a little something in each bite.

These nachos are filling. Share them for an appetizer or have them for a snack meal!

Grilled Chicken Nachos

• Author: Paige Adams
• Prep Time: 1 hour 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: Serves 4

Print Recipe

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Description

Marinated in lime juice, cumin, paprika and other spices, share these grilled chicken nachos for an appetizer or have them for a snack meal.

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Ingredients

Scale 1x2x3x

• 2 tablespoons vegetable oil
• Juice of 1 lime
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 boneless skinless chicken breast
• 2 ears of corn, shucked
• 6 ounces tortilla chips
• 1/2 cup canned black beans, drained and rinsed
• 1 jalapeno, thinly sliced
• 1 cup finely shredded Mexican cheese blend
• 1 handful cilantro, roughly chopped
• Salsa for serving

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Instructions

1. In a small bowl, whisk together the oil, lime juice, cumin, paprika, onion powder, garlic powder, salt and pepper. Marinate the chicken 1 hour.
2. Preheat a gas or charcoal grill on medium high heat. Grill the chicken for 10-12 minutes, turning once, until cooked through. Let the chicken rest for 5 minutes before shredding with a fork.
3. While cooking the chicken, grill the corn, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before cutting the kernels from the cobs.
4. In a 10-inch cast iron skillet, layer the chicken, corn, chips, black beans, jalapenos, and cheese. Place the skillet on the grill and close the lid for a few minutes until the cheese has melted. Top with cilantro and salsa before serving.

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